Recipe Vegan-Friendly Rustic Almond and Walnut Cake

[MypinchofItaly]

This vegan-friendly rustic almond and walnut cake is egg-free and butter-free, perfect for breakfast, brunch, or a light afternoon treat. Coarsely chopped almonds and walnuts give it a satisfying texture, while the fresh lemon zest adds a bright, fragrant note. Easy to make and wholesome, it’s a cake that will keep well for a few days and is sure to become a favourite in your home.

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Serves 3-4, Preparation time about 20 mins, Cooking time about 40 mins

• 200 g plain flour – 1 2/3 cups
• 60 g almonds – 1/2 cup
• 60 g walnuts – 1/2 cup
• 70 g caster sugar – 1/3 cup
• 40 ml sunflower oil – 3 1/2 tbsp
• Zest of 1 lemon
• ½ packet baking powder (15–16 g) – about 1 tbsp
• Approx. 50 ml whole milk or plant-based milk – 3 1/2 tbsp

Method

Place the almonds and walnuts in a food processor and pulse until coarsely chopped. Avoid turning them into a flour.

In a large bowl, combine the chopped nuts, sifted flour, baking powder and sugar. Mix well to distribute evenly.

Pour in the sunflower oil and stir until combined. Gradually add the milk, mixing thoroughly.

Stir in the lemon zest. The batter should be thick and firm.

Grease and flour a 20–22 cm springform tin. Spread the batter evenly into the tin.

Optionally, sprinkle some extra chopped almonds and walnuts on top for a decorative crunch.

Place in a preheated static oven at 180°C /350°F/ Gas 4 for about 30 minutes, or until golden and a toothpick inserted in the centre comes out dry and clean.

Allow the cake to cool in the tin for 10–15 minutes before removing.

Serve your Vegan-Friendly Rustic Almond and Walnut Cake slightly warm or at room temperature to enjoy with a cup of tea or coffee.